Arbi Seekh Kabab-SK Khazana

Ingredients list for Arbi Seekh Kabab-SK Khazana

• 10-12 Colocassia (arbi)
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Dried rose petals
• 2 tablespoons Fried onions
• 12-16 Cashewnuts
• 1 tablespoon Poppy seeds (khus khus) soaked
• 1 teaspoon Black cardamom powder
• 1/2 teaspoon Clove powder
• 1 teaspoon Black peppercorns crushed
• 1/4 teaspoon Green cardamom powder
• to taste Salt
• 2 tablespoons Cornflour
• 2 tablespoons Fresh coriander leaves finely chopped
• for greasing Oil
• for shallow frying Ghee

Method

1. Put colocassia in a pressure cooker, add turmeric powder and sufficient water, close with the lid and cook under pressure till 1 whistle is given out.
2. Blend together dried rose petals, fried onions, cashewnuts and poppy seeds with sufficient water to a fine paste.
3. Open the lid of the cooker when the pressure reduces and drain the colocassia and let them cool down to room temperature.
4. Peel and mash boiled colocassia into a bowl. Add the ground paste, black cardamom powder, clove powder, crushed peppercorns, green cardamom powder, salt and cornflour and mix well. Add coriander leaves and mix well.
5. Grease your palms with some oil and wrap small portions of colocassia mixture around individual seekhs.
6. Heat some ghee in a non-stick pan. Add seekh kababs and shallow-fry, rolling the seekhs occasionally, till golden brown and evenly done from all around.
7. Serve hot with onion rings, lemon slices and green chutney.